Ratatouille may roll off the tongue, but it’s not that easy to spell – I hardly ever get it right on the first try. Fortunately, this recipe is much easier to make than spell.

Eggplant is the star of this delicious combination of vegetables sauteed to perfection in a tasty tomato-based sauce. Ratatouille can be a great side dish or center piece for lunch or dinner.

My version of ratatouille is ‘low fuss.’ I use one skillet & cook it on the stove top – no need to heat up the oven & just one pan to clean! The veggies are added one at a time, so while one is cooking you can slice/dice the next one.

Also, the measurements for this recipe DO NOT have to be exact. Add more or less of anything to suit your taste.